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n° rh Environmental Health Department <br /> fl <br /> v L-t� j COUNTY <br /> c � Greatness qrGws be. Time In: 1:47 pm <br /> Time Out: 2:20 om <br /> COMPLAINT INSPECTION REPORT <br /> Name of Facility: CHIPOTLE MEXICAN GRILL#2865 Date: 10/05/2021 <br /> Address: 2512 NAGLEE RD, TRACY 95304 <br /> Owner/Operator: CHIPOTLE MEXICAN GRILL INC Telephone: (303)595-4000 <br /> Program Element: 1600- FOOD PROGRAM Complaint#: C00054290 <br /> Responsible Party Contact: <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> C00054290 states: "COMPLAINANT WENT TO FACILITY AND NOTICED THAT THE COUNTERS WERE FILTHY. <br /> COMPLAINANT ALLEGES THAT THEY ORDERED A CHICKEN BOWL AND NOTICED THERE WAS ONLY ONE <br /> SCOOP LEFT IN THE CHICKEN CONTAINER. COMPLAINANT WANTED DOUBLE CHICKEN AND THEY NOTICED <br /> THAT THEY JUST HAD CHICKEN SETTING OUT ON THE GRILL, THAT WAS TURNED OFF,AND ON THE CUTTING <br /> BOARD. EMPLOYEES MADE CHICKEN AND THEN COMPLAINANT NOTICED THEY WERE TRYING TO GIVE THEM <br /> THE COLD RICE THAT THEY HAD STARTED MAKING FOR COMPLAINANT BUT HAD TO STOP TO MAKE CHICKEN. <br /> COMPLAINANT REQUESTED A NEW BOWL OF FRESH FOOD AND EMPLOYEES GOT UPSET. COMPLAINANT <br /> STATES THEY HAVE VIDEO." <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chicken-coming off flat top--169.00°F--169-178F walk-in cooler--40.00°F <br /> hot hold cabinet(air temp)--191.00°F chicken at service line--155.00°F--155-164F <br /> NOTES <br /> General Manager(GM)is on site. GM is not aware of the complaint. Per GM,the chicken (boneless/skinless leg meat)is <br /> received raw and stored in the walk-in cooler until it is cooked at the flat top. Chicken is cooked to a minimum of 165F.The <br /> chicken is placed in pans and either covered and placed in the hot hold cabinet or cut and placed at the make line. <br /> Chicken this date is being kept cold at proper temperature, being cooked to proper temperature and being held hot at proper <br /> temperature. <br /> Counters are clean this date. <br /> No signature obtained <br /> FA0023789 C00054290 SCO04 10/05/2021 <br /> EHD 16-23 Rev.01/07/2021 Page 1 of 2 Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd <br />